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SAVORY GREEN SAUCE
SAVORY GREEN SAUCE
2 garlic cloves, peeled
1/2 cup yogurt or sour cream
1 teaspoon freshly grated horseradish root, or use prepared horseradish
2 cups mixed cooking greens and herbs, such as a combination of fresh spinach, young kale, or mustard greens
Position rack in the center of the oven and preheat to 450°F.
Place the potatoes on a baking sheet. Bake until the potatoes are tender, about 1 hour. Cut each potato in half lengthwise, and scoop out the flesh into a bowl, leaving potato-skin shells. Mash the potato flesh with the butter and milk, and season with the salt and pepper. Refill the shells and, if necessary, return to the oven to keep warm.
In the meantime, make the sauce. Fit a food processor with the metal blade. With the machine running, drop the garlic through the feed tube to mince the garlic. Add the yogurt and horseradish and pulse to combine. Add the greens and process until the greens are pureed. Serve the potatoes hot, with the sauce passed on the side.
Steamed Greens with Sesame-Ginger Sauce
Steamed Greens with Sesame-Ginger Sauce
.5 lb. pac choi, washed, drain and halved or quartered, dependent on size
1 lb. savoy cabbage, sliced on a bias 1/4 inch thick
.5 lb. spinach
1/2 cup water
1/2 cups soy sauce
2 tbsp. sesame oil
2 tbsp. honey
2 tbsp. ginger finely chopped
2 cloves garlic, finely chopped
1/4 cup vinegar ( anything but balsamic)
1/4 cup sesame seeds, lightly toasted
In a large bowl make an ice bath large enough to hold the steamed greens. In a large saucepan, bring a small amount of water to a boil. Add greens and steam until they are wilted. Using tongs, remove the greens and plunge in ice bath. Drain from ice bath and place on clean towels to dry. In another bowl, combine soy, sesame oil, honey, ginger, garlic and vinegar and whisk until well incorporated. Drizzle on amount of dressing as is to your liking and toss. Top with toasted sesame seeds.
Potato, Celeriac & Zucchini Casserole
Potato, Celeriac & Zucchini Casserole
2 lbs. celeriac;, peeled, halved, thinly sliced
2 lbs. russet potatoes, thinly sliced
1 bag frozen zucchini, defrosted, pressed to remove excess water
1/2 tsp. ground nutmeg
1 large onion, thinly sliced
3 garlic cloves, minced
2 cups grated Gruyère cheese
2 cups chicken broth or vegetable broth
1 cup whipping cream
Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish.
Arrange 1/3 of celery root slices in dish. Top with 1/3 of potato slices. Sprinkle with salt and pepper, then 1/4 tsp. nutmeg. Top with half of onion slices, half of garlic, then all zucchini, then half of cheese. Repeat layering 1 more time.
Bring broth and cream to simmer in medium saucepan. Pour over vegetables. Sprinkle generously with salt and pepper. Cover baking dish with foil. Bake casserole 1 hour. Remove foil. Bake until vegetables are very tender and liquid bubbles thickly and is slightly absorbed, about 55 minutes longer. Let sit 15 minutes.
Carrot & Apple Muffins
Carrot & Apple Muffins
1.25 cups whole wheat flour
1/4 cup sugar
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup carrots, peeled and grated
2 apples, peeled, cored and finely chopped
2 large eggs, lightly beaten
1/4 cup milk
1/4 cup canola oil
1 tsp. vanilla extract
Preheat oven to 350°F. Butter and flour a 12-cup standard muffin tin or use muffin papers. Set aside.
In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, combine carrots, apples, eggs, milk, oil and vanilla. Add half the carrot mixture to the flour mixture, stir until blended then add the rest pf the carrot mixture. Spoon batter into muffin cups and bake about 20 minutes or until a toothpick in the center of a muffin comes out clean. Serve warm.
Balsamic Rosemary Chicken
Balsamic Rosemary Chicken
1/4 cup balsamic vinegar
4 tbsp. Dijon mustard
2 lemons, juiced
4 garlic cloves, chopped
1/3 cup olive oil
2 sprigs fresh thyme or rosemary, stripped and roughly chopped
1 tsp. salt
2 tsp. pepper
1 whole chicken, quartered
Whisk all ingredients together in bowl. Combine the chicken and balsamic mixture in a large plastic bag and toss well. Let marinate for at least 2 hours or up to 12.
Preheat the oven to 400 degrees.
Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time.
This is also a great dish on your outdoor grill but make sure you have burners on low or the sugars in the vinegar will caramelized and burn.
Beet, Apple and Goat Cheese Salad
Beet, Apple and Goat Cheese Salad
Yet another from Cook's Garden... There are seemingly endless variations of beet and apple salads and I have never met one I didn't like. So in honor of THE LAST beets of the share (pretty sure this may be it!) do them right by using them in a way that makes you pine for the day the new beets get pulled from the ground. This recipe is merely a suggestion, feel free to change up nuts (pecans, walnuts, pine nuts), cheeses (goat, feta, blue), herbs etc! I had a very similar salad the other night with beets, apples, some grated celeriac, pecans, blue cheese and maple balsamic. Funny thing is that even in the book the title is as above, but the recipe itself calls for feta. Apparently, even the author couldn't decide. So dig through the fridge and see what you've got t0 throw together.
6 medium beets
2 tart apples
1/2 cup walnuts, toasted
1/2 cup crumbled feta cheese
1/2 cup parsley
1 small red onion
1/2 cup walnut or olive oil
1/4 cup balsamic
2 TB shallots
1/2 tsp Dijon mustard
Salt and Pepper to taste
Preheat oven to 400°. Scrub 6 mix beets and wrap in foil. Bake until tender, about 45 minutes. Cool, peel and cut into 1/2 inch cubes. Mix with 2 finely chopped tart apples, 1/2 cup toasted walnuts, 1/2 cup chopped parsley, and 1/2 cup thinly sliced sweet red onion. Whisk together 1/4 cup balsamic vinegar, 1/2 cup walnut or olive oil and 1/2 tsp Dijon mustard. Pour over salad and season to taste with salt and freshly ground pepper. Toss with 1/2 cup crumbled Feta cheese.
Chocolate Zucchini Cake
Chocolate Zucchini Cake
Aren't new cookbooks great? Another one from the Cook's Garden by Ellen Ecker Ogden this week. This is a recipe that Lisa who gave me the book keeps raving about. And given that the frozen shredded zucchini is the ideal ingredient, it's a perfect week for this. This one has been a real crowd pleaser at her house. She tops it with cream cheese frosting and likes it best after its been refrigerated. It gets dense and more moist and rich. To substitute the frozen zucc, just thaw it and squeeze out the moisture and toss in.
1 C unbleached all-purpose flour
1 C whole wheat flour
1/2 unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon fine sea salt
2 C sugar
8 Tablespoons unsalted butter, room temperature
1/2 C (+) olive oil
3 large eggs, at room temperature
1/3 C sour cream or yogurt
3 C grated zucchini (about 4 medium sized zuchhini)
Position the rack in the center of the oven and preheat to 350F.
Butter and lightly flour a 9x13 - inch pan
Sift the flours, baking soda and powder, and salt all together into a medium bowl.
In another bowl use a mixer on high speed to beat together the sugar, butter, and oil until well combined.
One at a time, add in the eggs, beating well after each addition.
Gradually stir in the flour mixture, blending just until smooth.
Stir in the sour cream, then the zucchini.
Spead evenly into the pan!
Bake until the cake springs back when pressed in the center, about 45 minutes.
Cool completely on a wire rack.
Sauteed Mustard Greens
Sauteed Mustard Greens
Serve these up alongside some potatoes or some scrambled eggs. Yum....
.25 lb of bacon cubed (3-4 slices)
1 onion, diced
1 Bunch Mustard Greens
Put bacon in a saute pan and render. Pour off 80 % of he rendered fat (save for another use). Add the onion and saute until browned. Add the greens, salt and pepper and cook for a minute longer.
Easy Onion Soup
Easy Onion Soup
2# onions, sliced thinly
.25 cup olive oil
2 quarts chicken stock
2 tbsp. sherry (optional)
Heat olive oil in a heavy sauce pot. Add onions and SLOWLY caramelize, very low heat. Add stock when the onions are brown. Season with salt & pepper and sherry if desired.
Rub slices of Red Hen bread with olive oil and toast. Top the soup with a slice each and grate fresh parmesan reggiano on them. Cheddar works well too.
Nicola Potato & Cheddar Soup
Nicola Potato & Cheddar Soup
Bill wrote up this recipe in honor of the cold dreary weather today while waiting for his delayed flight! It is soup weather indeed.
3 tablespoons olive oil
1 medium onion, thinly slice
.75 cup apple cider
2 # potatoes, peeled and diced
4 1/2 cups stock chicken or vegetable stock
1/2 cup heavy cream (half-and-half will work as well)
2 apples, small dice
I bottle dark beer (optional)
2 tsp. butter
1 cup shredded cheddar cheese
In a soup pot, heat the oil. Add the onions and cook for a few minutes until starting to turn golden. Add the cider and cook until it reduces somewhat. Add the potatoes, stock and beer, bring to a boil, simmer it, covered. Whisk the cheddar in off the heat.
Blend, in small batches, in a blender. Be VERY careful and pulse the liquid. If too thick, add some water. It won’t deter from the flavor.
Once the soup is all blended, add the cream. In a small pan, melt the butter. When it melts, add in the apple chunks, and cook for a couple of minutes until they start to get a bit caramelized. Garnish Soup with carmelized apples.
